Whole Wheat Vegan Strawberry Muffins | I Can You Can Vegan

I Can You Can Vegan

Name: Whole Wheat Vegan Strawberry Muffins
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 12
Cuisine: American
Ingredients: Bob's Red Mill Flour, Whole Wheat; O Organics Organic Applesauce With Cinnamon; O Organics Sugar, Organic, Powdered; Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS Baking Powder, Double Acting; I Can't Believe It's Not Butter Vegan Margarine Spread; O Organics Almondmilk, Organic, Original, Unsweetened; Value Corner Vanilla Flavor, Imitation; Chocolate Dipped Strawberries; Talking Rain AQA Water, 9.5 pH

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Whole Wheat Vegan Strawberry Muffins

Serves 1235 mins prep45 mins cook

0 servings

What you need

cup wheat flour

O Organics Organic Applesauce With Cinnamon

cup unsweetened applesauce

cup powdered sugar

tsp salt

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

I Can't Believe It's Not Butter Vegan Margarine Spread

cup vegan margarine

O Organics Almondmilk, Organic, Original, Unsweetened

cup unsweetened almond milk

tsp vanilla extract

cup unsweetened almond milk

cup dried strawberries

tbsp powdered sugar

tsp water

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Instructions


1 Preheat oven to 400°
2 Measure out ⅔ cups of unsweetened almond milk and add 2 tsp apple cider vinegar. Set aside.
3 In a large mixing bowl, mix together the dry ingredients.
4 Add in the wet ingredients and whisk together to combine. Batter may still be a little lumpy.
5 Gently fold in the strawberries, then use a ¼ measuring cup to evenly disperse the batter into your muffin pan lined with cupcake holders.  
6 Bake for 20 minutes in the oven or until the top of a muffin bounces back up after gently touching. 
7 Remove from the oven and set aside to cool.
8 Once the muffins have cooled completely, mix together the ingredients for the drizzle and then drizzle the mixture over the muffins.
9 Enjoy!

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